Get ready to fall in love with the comforting flavors of Lebanon! Mujadara, a hearty dish made with lentils and rice, has been a staple in Middle Eastern cuisine for centuries. This beloved recipe has been perfected over generations, and its rich flavor profile has won the hearts of people around the world. Whether you’re looking for a simple weeknight dinner or an impressive meal to serve at your next gathering, mujadara is sure to please.
In this article, we’ll explore 20 mouthwatering variations of this classic recipe, each with its own unique twist and flavor profile. From spicy additions like harissa and cumin to sweet surprises like dates and pomegranate molasses, these recipes will show you just how versatile and delicious mujadara can be.
In the following pages, we’ll dive into everything from traditional Lebanese dishes to creative twists that add a modern spin to this timeless classic. Whether you’re a seasoned cook or just looking for some inspiration in the kitchen, you won’t want to miss these 20 delectable mujadara recipes!
Classic Lebanese Mujadara with Caramelized Onions
Mujadara, a traditional Lebanese dish, is a flavorful and comforting combination of rice, lentils, and caramelized onions. This recipe brings together the simplicity of everyday ingredients to create a hearty and aromatic meal.
Ingredients:
– 1 cup brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– Salt, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions using water or broth. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 30-40 minutes).
3. Add the garlic to the skillet and cook for 1 minute, stirring constantly.
4. Stir in the cooked lentils, rice, and salt. Cook for an additional 2-3 minutes, allowing flavors to meld together.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Spicy Mujadara with Chickpeas and Cumin
Mujadara, a classic Middle Eastern dish, gets a boost of flavor and protein from the addition of chickpeas and cumin. This spicy twist is perfect for those who like a little heat in their meals.
Ingredients:
– 1 cup cooked chickpeas
– 2 cups cooked lentils (preferably brown or green)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the cooked chickpeas, lentils, cumin, coriander, and cayenne pepper. Stir to combine.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Crispy Mujadara Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the comfort of mujadara (Middle Eastern lentil and rice dish) with the crunch of crispy pepper cups.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked mujadara (lentils and rice)
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked mujadara with feta cheese. Season with salt and pepper.
4. Stuff each pepper with the mujadara mixture, filling to the top.
5. Drizzle olive oil over the peppers and bake for 25-30 minutes or until tender.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Golden Lentil and Rice Mujadara
Mujadara is a traditional Arabic dish made with lentils, rice, and spices. This golden variation adds a touch of yellow color and extra flavor from turmeric and saffron.
Ingredients:
– 1 cup split red lentils
– 2 cups water
– 1 cup uncooked white rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, turmeric, and saffron mixture. Cook for 1 minute, stirring constantly.
4. Add the rice and lentils to the saucepan. Stir well to combine with the spice mixture.
5. Add water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
6. Fluff the mujadara with a fork and season with salt and pepper to taste. Garnish with parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Herbed Mujadara with Fresh Parsley and Mint
Mujadara, a classic Middle Eastern dish, gets a refreshing twist with the addition of fresh herbs. This herby take on the traditional lentil and rice bowl is perfect for a light and satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups cooked white rice
– Fresh parsley leaves and mint sprigs for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, salt, and pepper to the saucepan. Cook for 1 minute.
4. Add the lentils and water to the saucepan. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
5. Fluff the cooked rice with a fork and set aside.
6. To serve, place a scoop of rice on a plate, top with the herbed lentil mixture, and garnish with fresh parsley leaves and mint sprigs.
Cooking Time: 25-30 minutes
Slow-Cooked Mujadara with Garlic Yogurt Sauce
Mujadara is a traditional Middle Eastern dish made with lentils and rice, perfect for a comforting and nutritious meal. This slow-cooked version is even easier to prepare and packed with flavor.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Garlic yogurt sauce (see below for ingredients)
Instructions:
1. In a slow cooker, combine lentils, rice, water, onion, garlic, and cumin.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve with Garlic Yogurt Sauce (see below).
Garlic Yogurt Sauce:
– 1 cup plain yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and mix well.
Vegan Mujadara with Roasted Eggplant
Mujadara is a traditional Middle Eastern dish made with lentils, rice, and spices. This vegan version adds roasted eggplant for added depth of flavor and texture.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 cups cooked white or brown rice
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until translucent. Add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
4. Roast eggplant slices in the oven for 20-25 minutes or until tender and lightly browned.
5. Combine cooked lentils, rice, and skillet mixture. Serve with roasted eggplant on top. Garnish with chopped parsley or cilantro (if desired).
Cooking Time: 45-50 minutes
One-Pot Mujadara with Crispy Shallots
Mujadara, a traditional Arab and Middle Eastern dish, gets a flavorful boost with the addition of crispy shallots. This one-pot wonder is perfect for a quick and satisfying dinner.
Ingredients:
– 1 cup brown rice
– 1 cup split red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 shallots, thinly sliced
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, salt, and pepper; cook for 1 minute.
3. Stir in rice, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and grains are tender.
4. Meanwhile, fry shallots in oil over medium-high heat until crispy and golden brown, about 5 minutes. Drain on paper towels.
5. Serve Mujadara hot, topped with crispy shallots and chopped parsley or cilantro (if using).
Cooking Time: 25-30 minutes
Lebanese Mujadara with Pomegranate Molasses
Mujadara is a classic Lebanese dish made with lentils and rice, but adding pomegranate molasses gives it a sweet and tangy twist. This recipe is perfect for those looking to spice up their meal routine.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 cup cooked white rice
– 2 tablespoons pomegranate molasses
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse the lentils and place them in a medium saucepan with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Add cooked rice, pomegranate molasses, salt, and pepper to the skillet. Stir well to combine.
4. Once lentils are cooked, drain excess water and add them to the skillet. Stir well to combine with the rice mixture.
5. Simmer for an additional 5-7 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with parsley or cilantro if desired.
Cooking Time: 35-40 minutes
Smoky Mujadara with Toasted Pine Nuts
Mujadara is a traditional Middle Eastern dish made with lentils and rice, but this smoky version adds a depth of flavor and aroma. The toasted pine nuts add a satisfying crunch to each bite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons pine nuts
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, smoked paprika, salt, and pepper to the skillet; stir to combine.
4. Stir cooked lentils into the skillet mixture.
5. Transfer the lentil mixture to a serving dish. Sprinkle toasted pine nuts on top.
6. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 25-30 minutes
Spiced Mujadara with Turmeric and Coriander
This aromatic Middle Eastern-inspired dish combines the comforting flavors of lentils and rice with warm spices, perfect for a cozy meal. The addition of turmeric and coriander adds depth and a hint of exotic flair.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 cup cooked white or brown rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 cups water or vegetable broth
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, coriander, and turmeric. Cook for an additional minute, stirring constantly.
3. Add lentils, rice, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.
4. Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Baked Mujadara Casserole with Feta Cheese
This hearty casserole combines the classic Middle Eastern dish of mujadara (rice and lentils) with the tangy flavor of feta cheese, all wrapped up in a comforting baked package.
Ingredients:
– 1 cup brown rice
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked rice, lentils, olive oil, onion, garlic, cumin, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle feta cheese and cheddar cheese evenly over the top.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Quick Mujadara with Pre-Cooked Lentils
Mujadara is a classic Middle Eastern dish that’s easy to make and packed with nutritious ingredients. This quick version uses pre-cooked lentils to save time, while still delivering on flavor.
Ingredients:
– 1 cup pre-cooked lentils
– 2 medium onions, finely chopped
– 1 large red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the diced bell pepper and minced garlic; cook for an additional 2-3 minutes.
4. Stir in the cumin, smoked paprika (if using), salt, and black pepper.
5. Add the pre-cooked lentils, lemon juice, and a splash of water (if needed). Simmer for 5-7 minutes or until the flavors have melded together.
Cooking Time: 15-20 minutes
Servings: 4
Persian-Inspired Mujadara with Saffron Rice
This aromatic one-pot dish combines the comforting flavors of saffron-infused rice, tender lentils, and caramelized onions, inspired by the Persian cuisine. A perfect blend of simplicity and sophistication.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper, to taste
– 2 cups cooked white rice (preferably day-old)
Instructions:
1. In a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until caramelized (about 20 minutes).
2. Add lentils, cumin, coriander, saffron mixture, salt, and pepper. Stir to combine.
3. Pour in water, bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
4. Fluff cooked rice with a fork. Serve the mujadara over the rice.
Cooking Time: About 45 minutes
Mediterranean Mujadara with Olives and Lemon
This hearty, flavorful dish is a twist on the classic Middle Eastern mujadara recipe, adding the bright notes of lemon and the savory depth of olives. Serve it as a main course or use it as a side dish for your next Mediterranean-inspired meal.
Ingredients:
– 1 cup brown rice
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: crumbled feta cheese and chopped fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cooked lentils and brown rice.
5. Cook for 2-3 minutes or until heated through.
6. Stir in the sliced olives and lemon juice.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with feta cheese and parsley if desired.
Cooking Time: 15-20 minutes
Sweet and Savory Mujadara with Dates
This Mediterranean-inspired dish combines the comforting flavors of lentils and onions with the natural sweetness of dates, creating a unique and satisfying meal. Perfect for a cozy night in or as a side dish to impress your guests.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 cup chopped fresh parsley
– Salt and pepper to taste
– 1/2 cup pitted dates, sliced
– 2 tablespoons honey
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onions and cook until caramelized (about 20-25 minutes).
2. Add garlic, lentils, salt, and pepper to the pot. Cook for an additional 5 minutes.
3. Stir in chopped parsley and dates. Cook for 1-2 minutes or until heated through.
4. Drizzle with honey and serve hot.
Cooking Time: 30-35 minutes
Gluten-Free Mujadara with Quinoa
Mujadara, a traditional Middle Eastern dish, is a flavorful and nutritious rice and lentil pilaf. In this recipe, we’ve replaced traditional white rice with quinoa to make it gluten-free.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring quinoa and water/broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
4. Add garlic and lentils to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
5. Once quinoa is cooked, fluff with a fork and add to the skillet with lentils. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Lebanese Mujadara with Fried Halloumi
This comforting dish is a staple of Lebanese cuisine, pairing tender lentils and rice with the creamy, caramelized sweetness of fried halloumi cheese. Serve warm as a satisfying side or main course.
Ingredients:
– 1 cup brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup uncooked white rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and black pepper, to taste
– 4 slices halloumi cheese (about 6 oz)
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the lentils and rice in a large saucepan with 2 cups water or broth until the lentils are tender and the rice is cooked.
2. In a small skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the cooked lentil and rice mixture to the skillet with the onion mixture. Stir to combine. Season with salt and black pepper.
4. Meanwhile, fry the halloumi slices in a separate skillet over medium-high heat until golden brown and crispy, about 2-3 minutes per side.
5. Serve the mujadara warm, topped with fried halloumi cheese and chopped parsley (if desired).
Cooking Time: About 30-40 minutes.
Spicy Harissa Mujadara with Roasted Tomatoes
This vibrant one-pot dish combines the warm spices of North Africa with the comfort of a classic Middle Eastern pilaf. A flavorful and aromatic base, topped with roasted tomatoes and crispy chickpeas.
Ingredients:
– 1 cup brown rice
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons harissa paste
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
– Roasted chickpeas, for garnish (see note)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, heat oil over medium-high. Add onion and cook until softened, 3-4 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Stir in lentils, brown rice, diced tomatoes, harissa paste, salt, and black pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until the liquid is absorbed.
6. Roast chickpeas according to your preference (see note).
7. Garnish with chopped parsley and roasted chickpeas.
Cooking Time: Approximately 40-45 minutes
Comforting Mujadara Soup with Lentils and Rice
Warm up with this hearty and comforting Middle Eastern-inspired soup, made with red lentils, aromatic spices, and nutty rice. This simple yet satisfying recipe is perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper, to taste
– 1 cup cooked white rice (preferably leftover)
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, and coriander; cook for an additional minute.
3. Add lentils and water; bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until lentils are tender.
4. Stir in cooked rice and season with salt and pepper to taste.
5. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Summary
Discover 20 mouthwatering mujadara recipes to elevate your meal game! From classic Lebanese flavors to spicy twists, vegan options, and Mediterranean-inspired dishes, there’s something for every occasion. These hearty and flavorful recipes combine lentils with rice, spices, and aromatics to create a truly satisfying meal. Whether you’re looking for a comforting soup or a vibrant casserole, these delicious mujadara variations are sure to impress.
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